View source for Tripe

{{Short description|Edible offal from the stomachs of various farm animals}}
{{Other uses}}

[[File:Trippa.jpg|thumb|Tripe (''trippa'') in an Italian market]]
'''Tripe''' is a type of edible lining from the [[stomach]]s of various [[Livestock|farm animal]]s. Most tripe is from [[cattle]] and [[sheep]].<ref>{{cite web|url=http://www.epodismo.com/100pelli/100p025i.htm|title=Troppa Trippa|publisher=Neri Editore, Firenze|work=History of tripe, worldwide tripe recipes|year=1998|access-date=21 July 2007}}</ref><ref>{{cite web|url=http://www.tripemarketingboard.co.uk|title=The Tripe Marketing Board (UK)}}</ref>

== Types ==

===Beef===

{{multiple image
 | Align = right
 | direction = vertical
 | total_width = 
 | image1 = Rumen-blanket1.jpg
 | alt1 = Rumen tripe
 | caption1 = Rumen beef tripe, stomach chamber 1. Blanket or flat tripe.
 | image2 = Reticulum-honeycomb2.jpg
 | alt2 = Reticulum beef tripe
 | caption2 = Reticulum beef tripe, stomach chamber 2. Honeycomb tripe.
 | image3 = Omasum-book3.jpg
 | alt3 =  Omasum beef tripe
 | caption3 = Omasum beef tripe, stomach chamber 3. Book tripe.
 | image4 = Abomasum-reed4.jpg
 | alt4 = Abomasum beef tripe
 | caption4 = Abomasum beef tripe, stomach chamber 4. Reed tripe.
}}

Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a [[cattle|cow]]'s stomach chambers: the [[rumen]] (blanket/flat/smooth tripe), the [[Reticulum (anatomy)|reticulum]] (honeycomb and pocket tripe), and the [[omasum]] (book/bible/leaf tripe). [[Abomasum]] (reed) tripe is seen less frequently, owing to its glandular tissue content.

===Other animals===
Tripe refers to cow (beef) stomach, but includes stomach of any [[ruminant]] including cattle, sheep, deer, antelope, goat, ox, giraffes, and their relatives. {{Lang|es|Tripas}}, the related Spanish word, refers to culinary dishes produced from the small intestines of an animal. In some cases, other names have been applied to the tripe of other animals. For example, tripe from pigs may be referred to as ''paunch'', ''pig bag'', or ''[[hog maw]]''.

===Washed tripe===
{{Nutritional value
 | name = Tripe, raw
 | kJ = 355
 | carbs = 0 g
 | sugars = 0 g
 | lactose = 0 g
 | fibre = 0 g
 | fat = 3.69 g
 | satfat = 1.291 g
 | monofat = 1.533 g
 | polyfat = 0.180 g
 | protein = 12.07 g
 | water = 84.16 g
 | vitA_ug = 0
 | thiamin_mg = 0
 | riboflavin_mg = 0.064
 | niacin_mg = 0.881
 | pantothenic_mg = 0.1
 | vitB6_mg = 0.014
 | folate_ug = 5
 | vitB12_ug = 1.39
 | vitC_mg = 0
 | vitD_ug = 0
 | vitE_mg = 0.09
 | vitK_ug = 0
 | calcium_mg = 69
 | iron_mg = 0.59
 | magnesium_mg = 13
 | manganese_mg = 0.085
 | phosphorus_mg = 64
 | potassium_mg = 67
 | sodium_mg = 97
 | zinc_mg = 1.42
 | note = 
 | source_usda = 1
 | float = 
}}

Washed tripe is more typically known as dressed tripe. To dress the tripe, the stomachs are cleaned and the fat trimmed off.<ref>{{cite book|title=IFIS Dictionary of Food Science and Technology|year=2009|publisher=Wiley-Blackwell|isbn=978-1-4051-8740-4}}</ref> It is then boiled and bleached, giving it the white color more commonly associated with tripe as seen on market stalls and in butchers' shops. The task of dressing the tripe is usually carried out by a professional tripe dresser.

Dressed tripe was a popular, nutritious and cheap dish for the British working classes from Victorian times until the latter half of the 20th century.<ref>{{cite web|title=United Cattle Products|url=http://www.unitedcattleproducts.co.uk/|access-date=19 February 2015}}</ref><ref>{{cite web|title=Butchers Hook|url=http://butchershook.net/2011/04/05/talking-tripe/|access-date=26 March 2012|url-status=dead|archive-url=https://web.archive.org/web/20111022071733/http://butchershook.net/2011/04/05/talking-tripe/|archive-date=22 October 2011}}</ref><ref>{{cite book|last=Houlihan|first=Marjorie|title=A Most Excellent Dish (The English Kitchen)|year=2011|publisher=Prospect Books|isbn=978-1-903018-81-1}}</ref> While it is still popular in many parts of the world today, the number of tripe eaters, and consequently the number of tripe dressers, in the UK has rapidly declined. Tripe has come to be regarded as a pet food, as the increased affluence of postwar Britain has reduced the appeal of this once staple food.

It remains a popular dish in many parts of continental Europe such as Portugal, Spain, France and Italy. In France, a very popular dish, sold in most supermarkets, is ''[[tripes à la mode de Caen]]''. In Spain {{Lang|es|[[Callos a la Madrileña|callos a la madrileña]]}} are served as [[tapas]] in many restaurants as well as in supermarkets. The most beloved and celebrated dish in the city of [[Porto]] and surrounding areas, in Portugal, is '[[tripas à moda do Porto]]', a tripe stew made with white butter beans, carrots, paprika and chouriço. It is so loved that locals are called 'Tripeiros', in an homage to the 'tripa' (tripe).

==Dishes==
Tripe is eaten in many parts of the world.
[[Tripe soup]] is made in many varieties in the [[Eastern European cuisine]].
Tripe dishes include:
* ''[[Andouille]]'' — [[French cuisine|French]] poached, boiled, and smoked cold tripe sausage.
* ''[[Andouillette]]'' — French grilling sausage, including beef tripe and pork.
* ''Babat'' — Indonesian spicy beef tripe dish; can be fried with spices or served as soup as [[Soto (food)|''soto babat'']] (tripe ''soto'').
* ''[[Bak kut teh]]'' — a Chinese herbal soup popularly served in Malaysia and Singapore with pork tripe, meat, and ribs.
* ''[[Bao du]]'' — Chinese quick-boiled beef or lamb tripe.
* ''[[Butifarra|Botifarra]]'' — [[Catalan cuisine|Catalan]] sausage.
* ''Bumbar'' — [[Bosnia and Herzegovina cuisine|Bosnian]] dish where the tripe is stuffed with other beef parts.
* ''Busecca'' – a thick tripe soup made with tomato sauce, spices, [[pancetta]] and different types of beans; it's one of the most known dishes of [[Milanese cuisine]].
* ''[[Caldume]]'' — a [[Sicilian cuisine|Sicilian]] stew or soup.
* ''[[Callos a la Madrileña]]'' — [[Spanish cuisine|Spanish]] tripe dish cooked with [[chorizo]] and [[paprika]].
* ''Callos con garbanzos'' — Spanish tripe dish cooked with [[chickpea]], chorizo, and paprika.
*''Calooley'' — tripe dish eaten in [[Somali cuisine|Somalia]] and [[Djiboutian cuisine|Djibouti]]; it is a stew made with different sauces.
* ''Cap i pota'' — [[Catalan cuisine|Catalan]] tripe dish.
* ''{{Interlanguage link|Cau-cau|es|Cau cau}}'' — [[Peruvian cuisine|Peruvian]] stew of cow tripe, potatoes, mint, and other spices and vegetables.
* ''[[Chakna]]'' — [[Indian cuisine|Indian]] spicy stew of goat tripe and other animal parts.
* ''[[Ciorbă de burtă]]'' — [[Romanian cuisine|Romanian]] special soup with cream and garlic.
* Cow foot soup — [[Belizean cuisine|Belizean]] dish of seasoned, tenderly cooked cow tripe and foot, plus aromatic and ground vegetables with macaroni in a rich glutinous soup. 
* ''{{Lang|es|Cuajito}}'' – [[Puerto Rico|Puerto Rican]] dish made from pig stomach; eaten with boiled plantains.
* ''[[Dobradinha|Dobrada]]'' — [[Portuguese cuisine|Portuguese]] tripe dish usually made with white butterbeans, carrots, and {{Lang|pt|chouriço}}; served with white rice.
* ''[[Dršťkovka]]'' ({{Lang|cs|dršťková polévka}}) — [[Czech cuisine|Czech]] [[goulash]]-like tripe soup.
* ''{{Transliteration|ar|Fasulia bil karsha}}'' — [[Libyan cuisine|Libyan]] kidney bean soup with tripe.
* ''{{Lang|sk|Držková}}'' — [[Slovak cuisine|Slovak]] tripe soup ({{Lang|sk|držková polievka}}).
* ''Dulot'' or ''dulet''{{Which lang|date=October 2021}} — [[Eritrean cuisine|Eritrean]] and [[Ethiopian cuisine|Ethiopian]] tripe and entrail stir-fry, containing finely chopped tripe, liver, and ground beef, lamb, or goat fried in clarified and spiced butter with garlic, parsley, and ''[[berbere]]''.
* ''{{Lang|bnt|Ebyenda}}'' or ''{{Lang|bnt|byenda}}'' — word for tripe in some [[Bantu languages|Bantu]] languages of [[Uganda]]; tripe may be stewed, but is especially popular when cooked with ''[[matooke]]'' as a breakfast dish.
* ''[[Fileki]]'' or ''[[špek-fileki]]'' — [[Croatian cuisine|Croatian]] tripe soup.
* ''[[Flaczki]]'' or ''[[flaki]]'' — [[Polish cuisine|Polish]] soup, with [[marjoram]].
* ''[[Fuqi feipian]]'' or [[夫妻肺片]] — spicy and "numbing" ({{Lang|zh|麻}}) Chinese cold dish made from various types of beef offal, nowadays mainly thinly sliced tendon, tripe, and sometimes tongue.
* ''[[Gopchang jeongol]]'' – a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth.
* ''[[Goto (food)|Goto]]'' – Filipino gruel with tripe.
* ''[[Guatitas]]'' — Ecuadorian and Chilean tripe stew, often served with peanut sauce in Ecuador.
* ''[[Guiso de panza]]'' — [[Bolivian cuisine|Bolivian]] tomato-based stewed tripe.
[[File:Gulai babat.JPG|thumb|''[[Gulai]] babat'', tripe prepared in a type of curry ]]
* ''[[Gulai]] babat'' — [[Indonesian cuisine|Indonesian]] [[Padang food|Minang]] tripe curry.
* ''Guru'' — [[Zimbabwean]] name for tripe, normally eaten as relish with ''[[sadza]]''.
* [[Haggis]] — [[Scottish cuisine|Scottish]] traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver, and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.
* ''[[İşkembe|İşkembe çorbası]]'' — [[Turkish cuisine|Turkish]] tripe soup with garlic, lemon, and spices.
* ''[[Kare-kare]]'' — [[Philippine cuisine|Filipino]] oxtail-peanut stew which may include tripe.
* ''[[Kersha]]'' (Egyptian Arabic: {{Lang|arz|كرشة}}) — [[Egyptian cuisine|Egyptian]] tripe stew with [[chickpea]] and tomato sauce.
* ''[[Khash (dish)|Khash]]'' — in Armenia, this popular winter soup is made of boiled beef tendon and honeycomb tripe, and served with garlic and ''[[lavash]]'' bread.
* ''Kirxa'' – popular traditional [[Maltese cuisine|Maltese dish]] stewed in curry.
* ''Kista'' — [[Assyrian cuisine|Assyrian]] dish cooked traditionally in a stew and stuffed with soft rice; part of a major dish known as ''pacha'' in Assyrian.
* ''[[Lampredotto]]'' — [[Florence|Florentine]] [[abomasum]]-tripe dish, often eaten in sandwiches with [[green sauce]] and [[hot sauce]].
* ''Laray'' — curried tripe dish popular in [[Afghan cuisine|Afghanistan]] and in the northern region of [[Pakistani cuisine|Pakistan]]; eaten with naan/roti.
* ''{{Transliteration|ps|Laray}}'' — a Pakistani ([[Pashtun cuisine|Pushto]]) dish from the Northern Area, consisting of fried cow tripe with traditional spices. {{Transliteration|ps|Da laray pikaorae}} is made of small square pieces of tripe mixed with chickpea flour ({{Transliteration|ps|baisin}}) with traditional spices and deep-fried.
* ''[[Mala Mogodu]]'' — popular [[South African cuisine|South African]] tripe dish, often eaten at dinner time as a stew with hot [[pap (food)|pap]].
* ''Matumbo'' — [[Kenyan cuisine|Kenyan]] tripe dish, often eaten as a [[stew]] with various [[accompaniment]]s.
* ''[[Menudo (soup)|Menudo]]'' — Mexican tripe and [[hominy]] stew.
*''[[Mala Mogodu|Mogodu]]'' – South African and [[Botswana cuisine|Botswanan]] stewed tripe with fatty broth. 
* ''[[Mondongo]]'' — [[Latin American cuisine|Latin American]] and [[Caribbean cuisine|Caribbean]] tripe, vegetable, and herb soup.
* ''{{Interlanguage link|Mondonguito a la italiana|es}}'' – an Italian-influenced Peruvian stew.
* ''Motsu'' — [[Japanese cuisine|Japanese]] tripe served either simmered or in ''[[nabemono]]'', such as ''[[motsunabe]]''.
* ''[[Mumbar (food)|Mumbar]]'' – beef or sheep tripe stuffed with rice; typical dish in Adana in southern [[Turkish cuisine|Turkey]].
* ''Mutura'' – Kenyan tripe sausage; stuffed with blood, organ and other meat, and then roasted.
[[File:Boiled tripe.jpg|thumb|Steamed tripe prepared as ''[[dim sum]]'']]
* ''{{Transliteration|zh|Niubie}}'' (Chinese: {{Lang|zh|牛瘪}}) — a kind of Chinese ''[[huoguo]]'', popular in [[Qiandongnan]] prefecture of [[Guizhou province]], southwest [[China]], and traditionally eaten by the [[Dong people|Dong]] and [[Miao people|Miao]] peoples; it includes the stomach and small intestine of cattle. [[Bile]] from the [[gall bladder]] and the half-digested contents of the stomach give the dish a unique, slightly bitter flavour. It can also be made with the offal of a goat, which is called {{Transliteration|zh|yangbie}} (Chinese: {{Lang|zh|羊瘪}}).
* {{Lang|zh|牛肚 / 金錢肚}} (Mandarin: {{Transliteration|cmn|niudu/jinqiandu}}; Cantonese, {{Transliteration|yue|ngautou/gumtsintou}}) — [[Chinese cuisine|Chinese]] tripe with the inner lining resembling an ancient Chinese coin with square hole (hence the name 'coin stomach'); usually served steamed with spring onion and [[garlic sauce]], or boiled in water served with sweet soya sauce with chilli and spring onions as a dipping sauce.
* ''Obe ata pelu Shaaki'' — [[Nigerian]] stew made with large chunk of beef and goat tripe.
* ''Ojri'' — [[Pakistani cuisine|Pakistani]] traditional dish made of goat, cow, or sheep tripe. It is considered an offal delicacy and is often enjoyed by those who appreciate organ meats. Ojri is known for its deeply spiced flavor, labor-intensive preparation, cultural significance during [[Islamic holidays|Eid]], and its status as both a homemade and street food favorite.
* ''Osben'' — [[Tunisian cuisine|Tunisian]] cow or sheep tripe filled with meat and vegetables, and generally cooked with [[couscous]].
* ''Pacal'' — [[Hungarian cuisine|Hungarian]] spicy meal made of tripe, similar to ''[[pörkölt]]''.
* ''Pacha''  — [[Iraqi cuisine]]; tripe and intestines stuffed with garlic, rice, and meat. 
* ''Pachownie/Ojharie'' — [[Trinidad and Tobago cuisine]]; [[Guyanese Cuisine]]; [[Suriname cuisine]]; goat tripe cooked with curry and other ingredients.
* Packet and tripe — [[Ireland|Irish]] meal with tripe boiled in water, then strained off and then simmered in a pot with milk, onions, salt, and pepper. It is served hot with cottage bread or bread rolls, and is popular in [[County Limerick]].
* ''[[Pancita]]'' — [[Peruvian cuisine|Peruvian]] spicy barbecued fried food made with beef tripe marinated with peppers and other ingredients.
* ''[[Pancitas]]'' — Mexican stew similar to ''menudo'', but made with sheep stomach.
* ''[[Pani câ meusa]]'' – A tripe sandwich popular in the [[Cuisine of Sicily]].
* ''Papaitan'' — [[Philippine cuisine|Filipino]] goat or beef tripe and offal soup flavored with bile.
[[File:Patsas soup 200509.jpg|thumb|''[[Patsás]]'']]
* ''[[Patsás]]'' (Greek: {{Lang|el|πατσάς}}) — [[Greek cuisine|Greek]] tripe stew seasoned with red wine vinegar and garlic ({{Transliteration|el|skordostoubi}}) or thickened with ''[[avgolemono]]''; widely believed to be a hangover remedy.
* Pepper soup with tripe — [[Nigerian]] hot peppered liquid soup with bite-sized tripe.
* [[Philadelphia Pepper Pot]] soup — [[Cuisine of the United States|American]] (Pennsylvania) tripe soup with peppercorns.
* ''[[Phở]]'' — [[Vietnamese cuisine|Vietnamese]] noodle soup with many regional variations, some of which include tripe.
* Pickled tripe — pickled white honeycomb tripe, once common in the Northeastern United States.
* ''[[Pieds paquets]]'' — [[Provençal cuisine|Provençal]] dish, consisting of stuffed sheep's offal and sheep's feet stewed together.
* [[Potted meat]]
* ''{{Lang|yo|Ṣakí}}'' or ''{{Lang|yo|shaki}}'' — word for tripe in the [[Yoruba language|Yoruba]] language of [[Nigeria]]; {{Lang|yo|ṣakí}} is often included in various stews, along with other meat.
* ''[[Sapu Mhicha|Sapu mhichā]]'' — leaf tripe bag stuffed with bone marrow then boiled and fried; from [[Kathmandu]], [[Nepal]].
* ''[[Satay]] babat'' — Marinated, skewered, and grilled tripe, eaten in the [[Malay world]].
* ''[[Saure Kutteln]]'' — [[German cuisine|south German]] dish made with beef tripe and vinegar or wine.
[[File:Sekba 1.jpg|thumb|''[[Sekba]]'', pig offal in soy sauce stew]]
* ''[[Sekba]]'' — [[Chinese Indonesian cuisine|Chinese Indonesian]] [[pork]] [[offal]]s including tripes [[stew]]ed in mild [[soy sauce]]-based soup.
* ''Serobe'' — a [[Botswana cuisine|Botswanan]] delicacy, mixed with intestines and, on some occasions, with beef.
* ''[[Shkembe]]'' ({{Transliteration|bg|shkembe chorba}}) ({{Lang|bg|Шкембе чорба}}/{{Lang|bg|Чкембе чорба}} in Bulgarian) — a kind of tripe soup prepared in [[Iran]], [[Bulgaria]], [[Romania]], [[North Macedonia]], [[Bosnia and Herzegovina]], [[Serbia]], and [[Turkey]]. {{Transliteration|fa|Schkæm}} ([[Persian language|Persian]]: شکم) is the [[Persian language|Persian]] word for 'stomach'; ''[[sirabi]]'' ([[Persian language|Persian]]: سیرابی) is the Iranian version of {{Transliteration|bg|shkembe}}.
* ''{{Transliteration|sr|Skembici}}'' — a Serbian dish and one of the oldest known dishes (dating from the 13th century). It is tripe in vegetable stew with herbs, served with boiled potato.
[[File:Soto Babat 2.jpg|thumb|''[[Soto (food)|Soto babat]]'', spicy tripe soup]]
* ''[[Soto (food)|Soto]]'' {{Lang|id|babat}} — [[Indonesian cuisine|Indonesian]] spicy tripe soup.
* ''Supu ya Utumbo'' — a popular traditional [[Tanzania]]n soup dish consisting of tripe and broth, often eaten with chillies and lime. 
* ''[[Tablier de sapeur]]'' — a speciality of [[Lyon]].
* ''Tkalia'' — a [[Moroccan cuisine|Moroccan]] spiced dish, simmered in sauce, and often accompanied with lung meat. Generally eaten with bread, especially during [[Eid al-Adha]].
* ''{{Interlanguage link|Tripas à Moda do Porto|pt}}'' — tripe with white beans in [[Portuguese cuisine]]; a dish typical of the city of [[Porto]]. It is called {{Lang|pt|dobrada}} elsewhere in Portugal.
* ''[[Tripes à la mode de Caen]]'' — in [[Normandy]], a traditional stew made with tripe. It has a very codified recipe, preserved by the brotherhood of {{Lang|fr|La tripière d'or}}<ref>a {{cite web |url=http://www.ville-caen.fr/Tourisme/tripiereOr/index.asp |title=Ville de Caen - Tourisme et histoire |access-date=2010-08-18 |url-status=dead |archive-url=https://web.archive.org/web/20100725103509/http://www.ville-caen.fr/Tourisme/tripiereOr/index.asp |archive-date=2010-07-25 }}</ref> which organises a competition every year to elect the world's best maker of {{Lang|fr|tripes à la mode de Caen}}.
* Tripe and beans — in [[Jamaican cuisine|Jamaica]], a thick, spicy stew made with tripe and [[Vicia faba|broad beans]].
* Tripe and ''[[drisheen]]'' — in [[Cork (city)|Cork]], [[Ireland]].
* Tripe and onions — in [[Northern England]].
* Tripe in Nigerian tomato sauce – tripe cooked until tender, and finished in spicy tomato sauce.<ref>{{cite web|url=http://naijatastebuds.com/2014/11/tripes-assorted-in-tomato-sauce/|title=Tripes in Nigerian tomato sauce|website=naijatastebuds.com|access-date=16 October 2017|url-status=dead|archive-url=https://archive.today/20141119140512/http://naijatastebuds.com/2014/11/tripes-assorted-in-tomato-sauce/|archive-date=19 November 2014}}</ref>
* Tripe soup — in [[Jordanian cuisine|Jordan]], a stew made with tripe and tomato sauce.
* Tripe taco — Mexican sheep or calf tripe dish with tortillas.
* ''{{Lang|hr|Tripice}}'' – a [[Croatian cuisine|Croatian]] stew made from tripe boiled with potato, with bacon added for flavour.
* ''[[Tripoux]]'' — [[Occitan cuisine|Occitan]] sheep tripe dish traditional in [[Rouergue]].
* ''{{Interlanguage link|Trippa alla fiorentina|it}}'' — an Italian tripe dish fried with tomatoes and other vegetables.
[[File:Bologna122.jpg|thumb|''Trippa alla livornese'']]
* ''Trippa alla livornese'' 
* ''{{Lang|it|Trippa alla pisana}}'' – a tripe dish from Pisa, Italy, containing onion, celery, carrot, garlic fried in oil, with tomatoes and pancetta or [[guanciale]], and topped with Parmesan cheese.
[[File:Trippa alla Romana.jpg|thumb|''Trippa alla Romana'']]
* ''[https://timransome.com/trippa-alla-ragusana/ Trippa alla Ragusana] —'' a traditional Sicilian tripe stew from town of [[Ragusa, Sicily|Ragusa]] flavoured with almonds, nuts and cinnamon. 
* ''[[Trippa alla romana]]'' — an Italian tripe dish made with white wine and tomatoes.
* ''{{Lang|it|Trippa alla savoiarda}}'' — a tripe dish from Piedmont, Italy, stewed with vegetables, white wine, and sauce from roasted beef; served covered with grated [[Parmigiano-Reggiano|Parmigiano Reggiano]]/[[Grana Padano]] cheese.
* ''[[Venetian cuisine#The rest of the Veneto|Trippe alla Veneta]]'' – a tripe dish from [[Veneto]], [[Northeast Italy]].
* ''{{Interlanguage link|Trippa di Moncalieri|it}}'' — a tripe dish from Moncalieri city, Piedmont, Italy, consisting of tripe sausage served in thin slices with a few drops of olive oil, minced parsley, garlic, and a pinch of black pepper, or used mainly for {{Lang|it|trippa alla Savoiarda}}.
* Tripe with potatoes — a tripe dish from [[Salento]], Italy, consisting in tripe with tomatoes and potatoes 
* ''Tsitsarong bulaklak'' — Filipino crunchy fried tripe (literally 'flower' crackling).
* ''{{Lang|ro|Tuslama}}'' (Romanian)/''{{Lang|tr|Tuzlama}}'' (Turkish) — tripe stew specific to south-eastern Romania; a blend of [[Romanian cuisine|Romanian]] and [[Turkish cuisine|Turkish]] cuisines.
* Ulusu- a tripe dish from the Matebeleland region of Zimbabwe usually eaten with Isitshwala
* ''{{Transliteration|mr|Vajri khudi}}'' – [[East India]]n traditional variation of a vajri curry.
* ''{{Lang|sl|Vampi}}'' — Slovenian tripe stew.
* ''{{Lang|nl|Vette darmen}}'' — a traditional West [[Belgian cuisine|Flemish]] dish, now on the verge of being obsolete; the tripe is seasoned and fried in a buttered pan. 
* ''[[Yakiniku]]'' and ''[[horumonyaki]]'' — Japanese chargrilled, bite-sized tripe.
* ''Yem-adi''{{Which lang|date=October 2021}} – a [[Ghanaian cuisine|Ghananian]] dish consisting of spiced and steamed tripe eaten with most stews (''kontombire''){{Which lang|date=October 2021}} and soups (light soup, peanut butter soup, palm kernel soup, ''ayoyo'').{{Which lang|date=October 2021}}

== Related dishes ==
In Spanish- and Portuguese-speaking countries, the close cognate ''[[tripas]]'' tends to denote small intestines rather than stomach lining.  Dishes of this sort include:
* {{Lang|es|Tacos de tripa}} &mdash; Mesoamerican tacos filled with soft or crunchy fried small intestines

Another type of food made from the small intestines are [[chitterlings]] (chitlins).

Beef tripe is also a common meat in Kerala, India. Beef tripe and tapioca ({{Transliteration|ml|kolliyum bottiyum}}) is a traditional wedding eve dinner for Christians in some parts of Kerala.

==Marketing==

The [[Tripe Marketing Board]] promotes World Tripe Day on 24 October, because on that day in 1662, [[Samuel Pepys]] wrote, "So home and dined there with my wife upon a most excellent dish of tripes of my own directing."<ref>{{cite news |title=World Tripe Day: Can we fall in love with tripe again? |url=https://www.bbc.co.uk/news/uk-england-41734108 |access-date=20 July 2019 |publisher=BBC |date=24 October 2017}}</ref>

==See also==
{{Commons category-inline}}
* [[Gras-double]] – another cut from beef or ox stomachs
* [[Chitterlings]]

== References ==
{{Reflist}}

{{Commons category|Tripe}}
{{Wiktionary|tripe}}

{{Beef}}

{{Authority control}}

{{DEFAULTSORT:Tripe}}
[[Category:Offal]]
[[Category:Beef dishes]]